Ingredients:

  • 4 boneless, skinless chicken breasts (approx. 6 oz each, 170g), pounded to ½-inch thickness
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 1 cup mayonnaise (240 ml)
  • ½ cup sour cream (120 ml)
  • 2 tablespoons buttermilk (30 ml)
  • 1 packet ranch seasoning mix (approx. 1 oz, 28g)
  • 1 tablespoon fresh parsley, chopped (optional) (15 ml)
  • 1 clove garlic, minced
  • 1 tsp dried dill
  • ½ teaspoon onion powder
  • ¼ teaspoon paprika
  • 4 slices bacon, cooked until crisp and crumbled
  • 1 cup shredded cheddar cheese (approx. 4 oz, 113g)

Instructions:

  1. Pound chicken breasts to an even thickness. Season generously with salt and pepper.
  2. Heat olive oil in the skillet over medium-high heat. Sear chicken breasts for 2-3 minutes per side, until lightly browned. Remove chicken from skillet and set aside.
  3. In a mixing bowl, combine mayonnaise, sour cream, buttermilk, ranch seasoning mix, parsley, garlic, dill, onion powder and paprika. Mix well.
  4. If using a separate baking dish, grease it lightly. Arrange the seared chicken breasts in the skillet or baking dish. Spoon the ranch sauce evenly over the chicken.
  5. Sprinkle the crumbled bacon and shredded cheddar cheese over the ranch sauce. Bake in a preheated oven at 375°F (190°C) for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly. Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C).
  6. Let the chicken rest for a few minutes before serving.